Ingredients:

  • 1 lb tomatillos, husked and quartered
  • 3 medium poblano peppers, halved and seeded
  • 2 medium jalapeño peppers, halved and seeded
  • 1 large white onion, quartered
  • 6 cloves garlic, peeled
  • 2 tbsp avocado oil
  • 3 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 cups low-sodium chicken broth
  • 2 tbsp lime juice
  • 2 tbsp masa harina
  • 2 tbsp water
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Preheat the broiler. Toss the tomatillos, poblano peppers, jalapeño peppers, white onion, and garlic with 2 tbsp avocado oil on a baking sheet. Broil for 5–7 minutes per side until the skins are blistered and blackened in spots.
  2. Transfer the charred vegetables and any accumulated juices into a blender. Pulse until the mixture is a thick, vibrant green puree. Season the 3 lbs boneless, skinless chicken thighs in a slow cooker with 1 tsp salt, 1 tsp ground cumin, and 1 tsp dried oregano, then pour this sauce over the meat.
  3. Pour in 2 cups low-sodium chicken broth. Cover and cook on Low for 6–8 hours until the chicken is fork-tender and reaches a safe internal temperature of 165°F/74°C.
  4. Whisk 2 tbsp masa harina with 2 tbsp water to create a smooth slurry. Stir the slurry into the slow cooker and cook on High for another 15 minutes to thicken.
  5. Stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro just before serving.